This and that: dinner entree

Showing posts with label dinner entree. Show all posts

Wednesday, May 27, 2015

Balsamic Caramel Chicken with Roasted Vegetables

My hubby has been going through my cookbooks and tagging the recipes that he wants me to try. I was very surprised when he showed me this recipe as any time I have made a roasted chicken he thought that it was too dry. But it sounded good and I thought I would give it a try...

Avocado Tomato Chicken

We seem to eat a lot of chicken and because of that I am always looking for new and wonderful recipes so that our meals don't always taste the same. Along with chicken recipes, I am also looking for wonderful flavours and spices to add to the recipes.

Crazy Ingredient Challenge ~ Strawberries and Mustard

Have you ever made something and it just didn't turn out the way you wanted it too? That is what happened when I made my recipe for this month's Crazy Ingredient Challenge.

Steak Dinner

I will be the first to tell you that I do not make the best steak, but I am coming pretty close to being that person. And I will let you in on my secret.. although I am sure it is not a secret to those that make steaks perfect...

Roasted Salmon with Grapefruit and Avocado Salsa

Today I decided to do some major housecleaning in my kitchen. I haven't done that in a while. One of things that I have been meaning to do is move my cookbooks. I have them over the stove and they are getting mighty greasy. So, I took them down, washed all the covers (good thing they are all hardback cookbooks) and moved them so that hopefully they won't get as greasy and dirty.

Of course when I take my cookbooks down, I have to read a few of them. I found my cookbook called Weeknight Fresh + Fast by Kristine Kidd. I had bought this one a while ago at a book sale at work and really hadn't read it yet. Long story short I found this recipe for Roasted Salmon with Grapefruit and Avocado Salsa that sounded interesting. I planned on making salmon for dinner and I had a grapefruit and avocado in the fridge. Perfect....

Well this meal was fantastic. I loved the flavors of the salsa ~ tangy and sour of the grapefruit, sweet of the avocado with a hint of hotness from the peppers. It worked well with the salmon. I did have to change the recipe slightly but I think the way I did it worked. I will write the ingredients that she had and then what I used.

Roasted Salmon with Grapefruit and Avocado Salsa

Ingredients:

3/4 lb salmon 1 1/2 inch thick (I used about 1 1/4 lb)

olive oil

course kosher salt and fresh ground pepper

Ancho chile powder (I didn't have this so didn't use)

fresh lemon juice from a Meyer lemon about 1/2 lemon used (I add this ingredient)

1 large grapefruit

1 small, firm but ripe avocado - pitted peeled and cubed

1/2 large jalapeno chile ~ seeded and minced (I used about 1 tsp of a hot pepper)

3 tablespoon red onion diced (I used 1/4 cup)

2 tbsp fresh cilantro minced (I used 1 tsp ground)

1 tbsp fresh lime juice (I used fresh lemon juice)

Directions:

Preheat oven to 375 degrees

Place parchment paper on small cookie sheet. Place salmon on parchment paper, skin down.

Brush flesh of salmon with olive oil.

Add salt and pepper to taste. If you have ancho chile powder add it here.

Squeeze juice of 1/2 Meyer Lemon over salmon. I just used my hand and then cut the lemon in slices and place over salmon.

Bake at 375 degrees for about 18 minutes until almost opaque in the center. (Once it is easy to flake it is done).

While salmon is cooking, peel and remove white part of grapefruit. Over small bowl, using a sharp knife cut between the membrane to remove grapefruit. Squeeze membrane to get all the juice. Cut grapefruit in small pieces.

Add avocado, hot pepper, cilantro and lemon juice. Mix gently.

To serve add salsa on salmon and enjoy.

Thursday, December 26, 2013

Apple and Cranberry Pork Tenderloin

Happy Boxing Day

Boxing Day is celebrated on December 26th in Canada, United Kingdom, Australia, New Zealand, South Africa, Malta, Hong Kong to name a few of the countries. It was the day after Christmas when the servants and tradesman would get their gift, known as Christmas Boxes from their bosses or employees. It is a bank day in Canada and an observed holiday. It is also considered a great shopping day, like Black Friday where stores put sales~ a great day to get some wonderful Christmas sales. It is also a day to return the gifts that you don't like or want ~ hence the name Boxing Day... possibly not really the reason for the day but it is something that I like to people when they ask me what Boxing Day is about.

So, if you are from a country that observes Boxing Day, I hope that you have a wonderful day of shopping, returning gifts, packing up your Christmas decorations, eating leftover Turkey or possibly making something new like this recipe ~ Apple and Cranberry Pork Tenderloin.

This recipe came about when I wanted to make some tenderloin, and had extra cranberries to use up. I did a search for cranberry pork tenderloin and found this recipe called Roasted Pork Tenderloin with Apples and Cranberries. As I was reading the recipe, I remember that I had my gingerbread spice from the recipe that I made for a Crazy Ingredient Challenge ~ Seared Gingerbread Tenderloin and this recipe happened. I have to apologize for pictures as they aren't very good... but we were hungry and this recipe was fantastic and we ate every morsel up. It was a recipe that we both agreed we would eat again if I made it. A sweet and tangy dish where the meat is tender and juicy.

Apple and Cranberry Pork Tenderloin

adapted from Roasted Pork Tenderloin with Apples and Cranberries

Ingredients:

1.5 lb pork tenderloin

1 apple sliced thinly (I used a gala apple as that is all I had)

1/2 -3/4 cup fresh cranberries

1 tsp gingerbread spice

1 tbsp sugar (Zulka Morena Pure Cane Sugar)

1/2 tsp salt

1/3 cup apple cider vinegar

Directions:

Preheat oven to 425 degrees.

In small roasting pan, spray with non-stick spray.

Arrange tenderloin in pan.

Slice apples and arrange around tenderloin, sprinkle cranberries over apples.

Pour apple cider vinegar over tenderloin and fruit.

Sprinkle salt, sugar and gingerbread spice over tenderloin.

Cook for 30 -40 minutes, basting about half way until thermometer reaches 155-165 degree F (per your preference).

Let sit for 5- 10 minutes before cutting and serving.

Enjoy

Linked up to: You're Gonna Love it Tuesday

Tuesday, December 17, 2013

Spiced Crock Pot Turkey Breast

Have you used your crock pot to make turkey? When my hubby first came to America I made a whole turkey in the oven.. thinking that I would give him a taste of American cooking. Well, he didn't like it, he thought it was dry and had no flavour. He didn't want to have turkey again. It was a few years later that we decided to try and make it in the crock pot and put in some spices and VOILA it was terrific. Full of flavour and moist. So since that day I have made my turkey in the crock pot.

I know, you are going to say .... everyone does that. This is not new. But what is new is what spices that I use and how I infuse the spices throughout the turkey breast, so that not only the outside has the flavour, every bite has it.

Here is how I do it.

Ingredients:
3 lb turkey breast
1 garlic clove
1 inch fresh ginger
1 tbsp anise
1 tsp grains of paradise (you could use black pepper
1-2 tbsp onion
Salt water

Directions:
Place turkey breast in water to cover and approx 1 tbsp salt. Let sit while you mix your spices.
I use my mortar and pestle and grind together garlic, ginger, anise, grains of paradise and onion. Add a small amount of water to this so it makes a paste.
Take turkey breast out of salt water, remove skin, cut a few slits throughout the turkey.
Rub spices all over the turkey and into the slits that you cut. Cover the breast with the skin and rub some spices over the skin.
Place turkey in crock pot.
Cook on low for 5-6 hours. Remove from crock pot and let sit for at least 10 minutes before slicing.

Cooks notes:
My crock pot is a 6 qt which is probably too big. You could use a smaller one if you have it. I do not add any liquid to my turkey as it has enough already. Most of the time the liquid is covering the turkey breast when it is done.
If you don't have a mortar and pestle, a small food processor would work to grind the spices. I have not tried this recipe with ground spices as I use fresh garlic, ginger and onion and whole anise and grains of paradise.

Monday, December 9, 2013

Turkey Chili with the Help of Mrs Dash

Oh the cold weather outside is frightful

But the fire is so delightful

And since we've no where to go

Let It Snow! Let It Snow! Let It Snow!!

This song has been going through my head just about everyday... We have had snow... and snow... and snow. It just doesn't want to stop. It also has been cold and windy. This is the perfect time to make Chili. Even though you have to go out in the snow and the cold it isn't so bad if you can come into a warm bowl of Chili.

I am always filling out forms to get free samples and one of the samples that I got was Mrs Dash Chili Seasoning Mix. I decided to try it and YUM! I love the flavour that it gave my chili. It even tasted better after sitting in the fridge for a couple of days. I was not asked to do a review of this seasoning and but wanted to share this wonderful seasoning. It makes it so much easier to make a great chili.

Turkey Chili

Ingredients:

1 lb turkey (can also use ground beef or hamburger)

1/2 cup diced onion

1 garlic clove minced

1 14 oz can diced tomatoes (I used Red Gold)

1 5 oz can tomato sauce

1 15 oz can kidney beans

1 pkg Mrs. Dash Chili Seasoning Mix

1 cup corn (I use frozen corn)

Direction:

In large frying pan or saucepan, fry turkey. Add onions and garlic and continue to cook for a couple of minutes.

Add tomatoes, tomato sauce, Kidney beans, corn, Chili Seasoning Mix. Bring to a boil and turn down and simmer for at least 15 minutes.

Enjoy.

LINKS: Tasty Tuesdays

Wednesday, November 20, 2013

Crazy Ingredient Challenge ~ Gingerbread Spice and Onions

It is that time of the month... Crazy Ingredient Challenge. If you haven't heard about this challenge we are given two ingredients to work with from Jutta of Hungry Little Girl and then on the 20th of the month we then show the world what recipe we made with these two ingredients. Some of the past challenges were Broccoli and Pumpkin and Avocado and Caramel. This is the fifth month and I have had so much fun with this challenge. It makes me think outside of the box and cook or bake with ingredients I may have never thought of putting together. If you would like to join our group there is a button at the bottom of this post that will take you to the page with the instructions and how to join. Come and have fun with us... Bring on your creativity.

Cornish Hen with Apricot Glaze and Wild Rice Dressing

Thanksgiving is coming soon and I am not sure if you are like me but a turkey sometimes seems like to much to cook, especially if there is only two for dinner like at our house. My husband isn't a big fan of roast turkey as he thinks it is too dry. So often I will make Cornish Hens, you can make as many as you want or as few as you want. I have made half of this recipe and only had 2 hens and I have double the recipe when I have company. Cornish hens arranged on a platter always looks nice.

Cornish Hen with Apricot Glaze and Wild Rice Dressing

Recipe adapted slightly from Taste of Home 2007

Ingredients:

1 cup sliced fresh mushrooms

3/4 cup chopped pecans

1/2 cup chopped onions (I usually use a little bit more and use red onions)

6 tbsp butter, divided

1 cup cooked wild rice

1/2 cup chopped dried apricots

1 tbsp minced fresh parsley

1/2 tsp salt

1/8 tsp pepper

1/8 tsp cayenne pepper ( I don't always put this in)

4 Cornish hens

1/2 cup apricot preserves (I have used peach jelly for this too)

1 tbsp white vinegar

Directions:

In a large skillet, saute mushrooms, pecans and onions in 4 tbsp butter until tender over medium heat. Stir in rice, apricots, parsley, salt ,pepper and cayenne pepper. Remove from heat.

Spoon about 3/4 cup of rice mixture into each hen, tie legs together with string. Place hens on cooking rack, breast side up in baking dish or roasting pan. Melt remaining butter and brush over top of each hen.

Bake at 350 degrees uncovered for 1-3/4 to 2 hours or until meat thermometer reads 180 for hens and 165 degrees for dressing.

While hens are cooking place apricot preserve and vinegar in small saucepan, cooking on medium heat until you can mix them together. When hens are done, brush apricot mixture over the top and sides of hens and bake 15 minutes longer.

Enjoy!

Thanksgiving Dinner
Cornish Hen with Wild Rice Dressing
Pretzel Salad
Glazed Carrots with Dried Cranberries

Finished Hen

LINKED: Tuesday Tasting, Foodie & Crafts Soiree, Thanksgiving Meal Planning ~ entrees

Saturday, October 5, 2013

Slow Cooker Recipes for every Occasion.

Slow Cooker recipes can be used for any meal or any occasion. You can start your meal the night before or the morning and it will be ready for breakfast or dinner. The worst part about setting your slow cooker the night before is that you keep waking up to those wonderful smells of food.

Taco Filled Shells

I found this recipe on facebook. Not sure where or who's page that I found it on. All I did was read the recipe and made it from memory. So if it is yours please let me know.

I made these last week when my sisters and nephews came to visit. It was a great success. I was given 2 thumbs up for it from one of my nephews and he also said I was the "best cook every".

Italian Roasted Chicken and Potatoes

If you have been following me on facebook you know that my hubby has gone downstate to work for the summer. Last weekend he was able to come home for the first time since he left in May. About 2 weeks ago he sent me a link to a recipe from Food.com for Italian Roasted Chicken and Potatoes.

He has given me recipes before that he thought would taste good but this one was a little bit unusual. For one thing he doesn't like roasted chicken and another thing he doesn't eat a lot of potatoes. But I thought I would make it this past weekend.

So the hottest day in the U.P. I turned my oven on and sweltered to make this recipe. Aren't I the best wife?

Italian Roasted Chicken and Potatoes

adapted from Italian Roasted Chicken and Potatoes

Ingredients:
3 lbs potatoes
1/2 cup extra virgin olive oil
1/2 cup minced fresh Basil and Italian Parsley ( I used about 1/8 cup basil and the rest parsley)
1 tbsp oregano
sea salt
fresh black ground pepper
4- 5 lbs chicken. ( I used the chicken/thigh)
sliced onions

Directions:
Preheat oven to 425 degrees F
Wash and cut up potatoes ( I didn't peel mine but you can peel if you would prefer).
Mix the potatoes with 1/2 of the olive oil, basil, parsley, oregano and salt and pepper to taste. Spread over the bottom of a large roasting pan.
In same bowl, mix rest of the ingredients and generous amount of salt and pepper. Layer chicken over potatoes, skin side down.
Bake for 30 minutes at 425 degrees.
Remove chicken and stir potatoes. Replace chicken with skin side up.
Bake for 30 more minutes or until chicken is crisp and brown and potatoes are golden. (Mine took about 45 minutes).
10 minutes before meal is done, slice onions about 1/2 of a small onion over top and return for the remainder of the time.
Enjoy.

This meal was very good but I am glad that I added the oregano and basil. The next time I make it I am going to add more oregano. Hubby thought this meal was very good, although he did add more salt and I thought I had already used lots. As I used 5 pieces of leg/thigh parts there was some leftover and he was able to take a few doggie bags back with him. The next day I cut up my leftover chicken and placed it on a Berry Salad - recipe to come.

A teaser of what is to come

Tuesday, April 30, 2013

Fiesta Porkchops

Cinco De Mayo is celebrated this weekend on May 5th. It is a celebration of the Mexican army over France at the battle of Puebla in 1862. Now this holiday is a celebration of both Mexican culture and heritage.

I love the Mexican food and all the wonderful flavours that it holds. I am not sure that I have ever made anything Mexican, and have only eating Mexican food in restaurants, except having taco and salsa or guacamole.

This year I thought that I would try to make my own variation of Mexican type food, seeing that we were going to have a Cinco De Mayo party on Foodie Friends Friday Linky Party this weekend.

Fiesta Porkchops

I was planning on making fajitas but decided that I would just make some porkchops and stir fried vegetables. I did have some left overs so I might just make some fajitas with that. I went to allrecipes.com and adapted my recipe from Fajita Marinade III and Fajita Marinade I and this is what I came up with....

1/4 lime juice

2 tbsp olive oil

4 cloves garlic -crushed

2 tsp maggi liquid seasoning

1 tsp salt

1/2 tsp hot peppers or cayenne pepper (or more if you like it spicy)

1/4 tsp cumin

1/4 tsp fresh rosemary

1/4 tsp fresh thyme

1.5 lbs porkchops

Grind/crush garlic, rosemary and thyme. In bowl mix, lime juice, olive oil, crushed garlic, rosemary, thyme, maggi liquid seasoning, salt, hot pepper/cayenne pepper, cumin. Place porkchops in ziplock bag and add marinate. Marinade in fridge for at least 30 minutes to a couple of hours.

Cook porkchops with a small amount of marinade on hot grill for 7 minutes, flip and cook for another 7 minutes or until internal temperature reaches between 140 degrees to 165 degrees F. I used my George Foreman Grill on 4.

Cooking on George Foreman Grill

For the vegetables I used the remain marinade and heated it on the stove, stir frying peppers, onions and mushrooms until they start to turn brown and liquid was completely gone.